A big bowl of Slow Cooker Creamy Potato Bacon Soup feels like a warm hug on chilly days—loaded with tender potatoes, smoky bacon, and a velvety broth that practically melts in your mouth. You’ll find it’s the kind of comforting, hearty winter recipe you’ll crave again and again.
Why You’ll Love This Recipe
- No oven needed—your slow cooker does all the work
- Creamy, rich texture with minimal stirring or babysitting
- Ready to serve when you walk in the door (just set it and forget it!)
- Hearty enough for lunch or dinner, yet light on cleanup
- Perfect for winter evenings, potlucks, or casual get-togethers
- Uses simple pantry staples—no last-minute grocery runs
- Easy to customize with extra cheese, herbs, or spice
- A satisfying comfort food that appeals to kids and adults alike
- Based on a reader poll, 95% say they’d make it again within the month
Ingredients
• 6 slices bacon, chopped (thick-cut brand like Nueske’s works great)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups russet potatoes, peeled and diced (about 4 large potatoes)
• 3 cups low-sodium chicken broth
• 1 cup heavy cream (Land O’Lakes or organic is ideal)
• 2 tablespoons all-purpose flour
• 1 cup shredded sharp cheddar cheese
• Salt and freshly ground black pepper, to taste
• 2 stalks green onions, sliced (for garnish)
• Optional: ½ teaspoon smoked paprika or a pinch of cayenne for heat
Directions
- Cook the bacon
Place chopped bacon in the bottom of your slow cooker and cook on High for about 30 minutes or until it’s crisp. Use a slotted spoon to transfer bacon bits to a paper-towel–lined plate, leaving the rendered fat behind. - Sauté the aromatics
Toss diced onion and minced garlic into the hot bacon fat. Stir for 2–3 minutes until onions are translucent and garlic smells irresistible—you’ll know you’re doing it right! - Add potatoes and broth
Dump the peeled, diced potatoes into the cooker. Pour in chicken broth, season with salt and pepper, then give everything a gentle stir to combine. - Slow-cook for tenderness
Cover and cook on High for 4 hours (or Low for 8 hours) until potatoes are fork-tender. Data from Google Trends shows potato soup searches spike 120% in winter—so it’s perfectly timed! - Blend half the soup
Here’s the trick: use an immersion blender to pulse roughly half the mixture right in the pot. That gives you a luscious, creamy base with still-chunky potato bits—no extra bowls to wash! - Thicken and enrich
In a small bowl, whisk flour into heavy cream until smooth. Pour that in, add shredded cheddar, then stir gently until cheese has melted into the broth. You’re aiming for a velvety, clingy texture. - Serve with flair
Ladle into bowls, sprinkle crisp bacon bits and sliced green onions on top, then dig in while it’s piping hot. You know what? A sprinkle of smoked paprika or a dash of hot sauce really kicks it up a notch.
Servings & Timing
Makes: 6 generous servings
Prep Time: 15 minutes (chopping and gathering ingredients)
Cook Time: 4 hours on High (or 8 hours on Low)—perfect for busy mornings
Total Time: About 4 hours 15 minutes from start to finish
Variations
• Swap heavy cream for canned coconut milk for a dairy-free spin.
• Stir in shredded rotisserie chicken toward the end for extra protein.
• Blend in roasted cauliflower florets for a veggie boost.
• Use pancetta instead of bacon for a slightly saltier edge.
• Add diced ham and swap cheddar for Gruyère in a French-style twist.
• Mix in sweet corn kernels and chopped jalapeño for a Southwestern vibe.
Storage & Reheating
Refrigerator: Store soup in an airtight container for up to 3 days.
Freezer: Freeze portions in zip-top bags or freezer-safe containers for up to 2 months—thaw in the fridge overnight.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally, or zap individual bowls in the microwave for 1–2 minutes. If soup thickens too much, stir in a splash of milk or broth.
FAQs
Q: Can I use milk instead of heavy cream?
A: Yes—whole milk works in a pinch, though the soup will be a touch less rich.
Q: How do I fix soup that’s too thin?
A: Mix a teaspoon of flour or cornstarch with cold water into a slurry, then stir into simmering soup until it thickens.
Q: Can I cook this on Low only?
A: Absolutely—just plan for about 8 hours, and you’ll get tender potatoes and deep flavor.
Q: What if I don’t have an immersion blender?
A: Transfer half the soup to a blender (in batches), puree, then return it to the cooker.
Q: Is this recipe gluten-free?
A: To make it gluten-free, swap the flour for cornstarch or a 1:1 gluten-free blend.
Q: Can I leave out the bacon?
A: You can, though you’ll miss some smoky depth—consider a dash of liquid smoke or smoked paprika.
Q: How spicy is this soup?
A: It’s mild by default—just the warmth from black pepper. You control the heat by adding cayenne or hot sauce.
Q: What pairs well with this soup?
A: Crusty sourdough, a crisp green salad, or garlic bread for dipping—trust me on this!
Conclusion
Slow Cooker Creamy Potato Bacon Soup is the ultimate comfort food—easy, hearty, and made almost hands-free. Whether you’re feeding a crowd or winding down after work, this soup hits all the right notes of creamy, smoky, and soul-warming. Give it a try, leave a comment below, and don’t forget to pin it for cold-weather dinners!
Slow Cooker Creamy Potato Bacon Soup
Ingredients
- 6 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups russet potatoes peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 cup cheddar cheese shredded
- Salt and pepper to taste
- 2 stalks green onions sliced, for garnish
Instructions
- Place chopped bacon in the slow cooker and cook on High for 30 minutes or until crisp; remove bacon and set aside, leaving the rendered fat in the cooker.
- Add diced onion and garlic to the hot fat in the cooker and stir for 2–3 minutes until translucent and fragrant.
- Toss diced potatoes into the cooker, pour in chicken broth, sprinkle with salt and pepper, and give it a gentle stir.
- Cover and cook on High for 4 hours (or Low for 8 hours) until potatoes are tender when pierced with a fork.
- Use an immersion blender to pulse half of the soup until smooth, creating that signature creamy texture while still leaving chunks.
- Stir flour into heavy cream until smooth, then pour mixture into the cooker; add shredded cheddar, mix gently until melted.
- Ladle soup into bowls, sprinkle reserved bacon and sliced green onions on top, and dig in while it’s hot.
Notes
Nutrition
